Gochujang: Korean Chili Paste Unveiled
Gochujang is a foundational Korean fermented chili paste, celebrated for its complex savory, sweet, and spicy profile. Its creation involves traditional fermentation, yielding a unique depth of flavor.
Ingredients
- unit Gochugaru Korean chili powder (finely ground)
- unit Meju Garu Fermented soybean powder
- unit Glutinous Rice Flour or barley malt powder
- unit Salt for preservation
- unit Water
- unit Jocheong rice syrup (for sweetness)
Instructions
- Combine Gochugaru, Meju Garu, glutinous rice flour, and salt in a large mixing vessel.
- Gradually add water and rice syrup, mixing thoroughly until a thick, uniform paste is formed.
- Transfer the paste into traditional *jangdok* (earthenware pots) for fermentation.
- Allow the paste to ferment outdoors for several months, typically from late autumn to spring, allowing natural enzymes and sunlight to develop its complex flavors.
- Periodically stir the paste to ensure even fermentation and maturation.
- Once fully fermented and matured, the Gochujang develops its characteristic deep red color, savory, sweet, and spicy flavor profile.
Notes
Making authentic Gochujang is a traditional, labor-intensive process involving specific ingredients and long fermentation periods (often months) in *jangdok* (earthenware pots). This 'recipe' provides a conceptual overview rather than a DIY guide, as true Gochujang requires specialized conditions and expertise. For home use, purchasing high-quality commercial Gochujang is recommended.